Chilled Mango Pie with Jelly and Fresh Fruit

In a bowl, mix graham cracker crumbs, melted butter, and sugar (if using) until well combined.

Press the mixture into the bottom of a pie dish or tart pan to form the crust. Press it down firmly to create an even layer.

Refrigerate the crust for at least 15-20 minutes to firm up.

Make the Mango Filling:

In a blender or food processor, blend the chopped mangoes until smooth.

In a separate bowl, whisk together the heavy cream, sweetened condensed milk, lime juice (if using), and vanilla extract.

Gently fold in the blended mango puree and the dissolved gelatin mixture into the cream mixture. Mix until smooth and well combined.

Assemble the Pie:

Pour the mango filling into the prepared crust, spreading it evenly.

Chill in the refrigerator for 4-6 hours or until set, ideally overnight.

Prepare the Jelly Layer:

In a small saucepan, heat the mango juice (or fruit juice of your choice) over medium heat.

Stir in the sugar (if using) and dissolve the gelatin powder into the warm juice.

Once the gelatin is fully dissolved, remove from heat and allow it to cool for about 10-15 minutes.

Pour the cooled jelly mixture over the chilled mango filling, covering it evenly.

Add the Fresh Fruit Topping:

Decorate the top of the pie with fresh mango slices, berries, and kiwi slices (if using).

Serving and Storage Tips:

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